Penne with Mushroom Sauce
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
762
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 762 cal. | (36 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 717 mg | (18 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 187 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Penne
- 150 grams ham (sliced)
- 1 shallot (finely diced)
- 1 garlic clove (finely chopped)
- 200 grams Frozen pea (thawed)
- 100 grams button Mushroom
- 1 Tbsp butter
- 2 Tbsps parsley (finely chopped)
- 1 Tbsp scallions
- 100 milliliters white wine
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
Preparation steps
1.
Cook the penne in boiling salted water according to the package directions until al dente.
2.
Cut the ham into strips.
3.
Clean the mushrooms and cut into slices.
4.
Heat the butter in a pan, then sauté the ham, shallots, and garlic. Add the mushrooms, sauté briefly, then deglaze with the white wine. Bring to a boil, and cook until the liquid has almost evaporated. Add the cream, then mix in the peas, creme fraiche, and herbs. Season generously with salt and pepper. Drain the penne, reserving some of the cooking liquid. Add the penne and a little of the cooking liquid to the pan, and toss to combine. Transfer to warm plates and serve immediately.
lunch seasonal
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